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operations

Operations

Danny Meyer wants to bring enlightened hospitality to more than just restaurants

 By Lisa Jennings on Mar. 26, 2024

Noted restaurant operator Union Square Hospitality Group's consulting arm Hospitality Quotient has launched a new e-learning platform for a broader audience.

Emerging Brands

3 concepts from Asia are making their U.S. debut

 By Lisa Jennings on Mar. 25, 2024

These three chains are big in Asia and elsewhere, but they opened units in the U.S. for the first time last week. Two are full-service concepts, from China and Mongolia, and a third is an innovative pastry shop from Taiwan.

Operations

Panera Bread digital channels suffer national outage

By Lisa Jennings on Mar. 25, 2024

Panera cafes are open, but digital ordering systems are down, including kiosks in stores. Workers say they have been given no explanation.

Technology

Three best practices to maintain food quality when operating multiple locations

Sponsored content from our partner MarginEdge on Mar. 14, 2024

Maintaining consistent food quality is not just important, but essential for multi-unit restaurants.

Operations

Build a better menu: Solving the profit vs. price puzzle

Sponsored content from our partner Entegra on Mar. 06, 2024

Get the tips, tools and tech restaurants need.

Operations

Central Park Boathouse restaurant reopens, with Legends Hospitality running the show

By Patricia Cobe on Mar. 05, 2024

The landmark restaurant in NYC’s Central Park, closed for two years, has been refreshed with a modern continental menu and an elegant interior to match.

Emerging Brands

One of the biggest açai suppliers wants to be the In-N-Out Burger of the Brazilian superfood

By Lisa Jennings on Mar. 01, 2024

Growing the Sambazon Açai Bowls concept will mean competing with its own CPG products and foodservice clients, but the CEO says it's about communicating the brand's mission.

Operations

Informal occasions are driving catering orders

By Benita Gingerella on Feb. 20, 2024

Event and catering professionals gathered in Austin, Texas, last week for Catersource + The Special Event to discuss industry challenges, trends and more.

Technology

Actual vs. theoretical food cost variance: Why does it matter?

Sponsored content from our partner MarginEdge on Feb. 20, 2024

Discover how mastering food cost variance can significantly enhance your restaurant's profitability and operational efficiency, ensuring you stay ahead in the competitive culinary industry.

Leadership

Remembering a social crusader named Bill Darden

By Peter Romeo on Feb. 06, 2024

Restaurant Rewind: In the era of Jim Crow, the namesake of Darden Restaurants refused to segregate dining rooms, even in the Deep South of 1935. Here's how the industry pioneer made a difference.

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